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Cold Posset
From Vegetarian cookery, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
453Calories
3 gProtein
19 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein2.9 g
Carbohydrates19 g
Fiber1.4 g
Sugars10 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium41 mg
Potassium198 mg
Calcium95 mg
Iron0.3 mg
Magnesium37 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water367 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 108. The excerpt below is the record exactly as published.
Cold Posset. Mix a pint of cream \vith a pint of new milk, adding the rinds of two lemons, pared very thin ; let it remain several hom's, then mix it with a quart or rather more of lemonade, with sugar, as required
Cook this with the app: pantry check, scaling, and the assistant.